Georgian Chkmeruli: Chicken in Creamy Garlic Sauce
Unbelievably tasty, original, perfect for a festive table! Georgian Chkmeruli is chicken baked in the oven in a creamy garlic sauce. It turns out wonderfully juicy, very aromatic, with a bright, memorable flavor. I was afraid it wouldn’t work out, but it turned out to be surprisingly simple!
Updated : 12 January, 2026
Easy
About 20 min.
Ingredients
0.8 kilograms
Chicken
1 teaspoon
Salt
to taste
Khmeli-suneli
2 tablespoon
Vegetable oil
350 milliliters
Milk
4
Garlic
40 grams
Cilantro
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Georgian chkmeruli? Prepare all the necessary ingredients. It’s best to buy chilled chicken, because with a frozen carcass it’s harder to judge freshness and meat quality. The chicken should be light pink with a neutral smell. In the classic recipe, cilantro is added. Cilantro is rarely sold where I live, so I use parsley instead.
Step 2
If the chicken is frozen, thaw it in advance. Then rinse under running water, remove the innards and any feathers if present. Turn the carcass breast-side up and cut down the middle of the breast without cutting through the back. Lightly pound with a mallet so the pieces are more even. Cut along the back into 2 halves, then cut each half into 3-4 pieces. I made chkmeruli from half a chicken.
Step 3
Pat each piece dry with paper towels so there’s less splattering from moisture during frying. Rub all sides with salt and spices.
Step 4
Then coat the chicken with a small amount of vegetable oil and let it marinate for at least 10 minutes.
Step 5
For frying, heat a skillet without oil over medium or slightly above medium heat. Add the chicken pieces and fry under a press for 15 minutes, until browned on both sides. As a press, you can use a pot filled with water (as I did). I usually place a sheet of parchment paper under the pot so the bottom stays clean.
Step 6
While the chicken is frying, preheat the oven to 180°C (356°F) and make the sauce. Peel the garlic and rinse it. Remove tough stems and wilted leaves from the herbs, rinse and pat dry. Chop the garlic and cilantro with a knife.
Step 7
In a deep bowl, mix full-fat milk, the garlic, and the herbs. You can add a little salt and khmeli-suneli.
Step 8
Transfer the browned pieces to a baking dish with high sides. I used a ceramic dish 25×20 cm (about 9.8×7.9 in).
Step 9
Pour the sauce over the chicken so it’s covered more than halfway. If there isn’t enough sauce, add a little cold boiled water. Bake on the middle rack in the preheated 180°C (356°F) oven for about 35 minutes. Adjust time and temperature to your oven.
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